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Spring Barley Salad

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A combination of a whole grain, light flavorful vinegarette, and lots of spring vegetables makes for a high protein, high fiber, vegetarian salad, side dish, or one bowl meal. Great as a side for Easter Ham or Lamb. Come on in Spring.

Feeds 8-10 as a side dish. Feeds 4-5 as base to a main course. Takes roughly 45 minutes to make.

  • 1 cup of dried Barley, rinsed
  • 2 cups of chopped, celery
  • 1 small bunch of radish, cleaned and cut into matchsticks
  • 5-6 green onions, sliced on the bias
  • Dill, 1/2 cup chopped
  • Dill pickles, 1/2 cup chopped
  • 1 can of white beans, drained and rinsed
  • Dressing
  • 1/4 cup white wine vinegar
  • 2 T olive oil
  • 2 T dijon mustard
  • 1 garlic clove, minced
  • 1 T agave syrup
  • 1/2 tsp salt
  • generous cranks of black pepper

Boil water and cook barley according to package directions. Set aside to cool. To make dressing combine vinegar-black pepper and blend or whisk together until combined. Prepare all vegetables. When barley has cooled to room temp, add dressing and veg. Fold together to combine. Taste for salt and pepper, add if needed. If serving later you may add oil if salad seems to dry for you liking.

Turkey Stuffed Poblanos

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This is an easy, high protein, gluten-free recipe. Lots of flavor, spice, and a little cheese will keep you satisfied without over doing it.

Turkey Stuffed Poblano peppers. High protein and gluten-free

Feeds 3-4. Takes 30-40 minutes

Recipe

  • 4 medium poblano peppers
  • 1# lean ground turkey
  • 1/3 cup diced red onion
  • 3-4 finely chopped garlic cloves
  • 2 Roma tomatoes, diced
  • 1 packet, low sodium taco seasoning
  • 2 oz low fat cream cheese
  • 1/4 cup chopped cilantro + more for garnish
  • Zest of 1 lime
  • Roughly 1 cup shredded cheddar or jack cheese

Preheat oven Broiler. Start by charring peppers slightly. Cut peppers in half, remove seeds and try to keep stem end in tact. Place peppers cut-side down on a foil lined baking sheet. Sprinkle with salt, and place under broiler. Broil peppers until they start to blister. Remove from the oven and set aside. Reduce oven heat to bake at 400 degrees.

Start warming a large skillet on medium. When warm, spray with cooking spray and add onion to skillet. Sauté for a few minutes, then add garlic and diced tomatoes. Cook for 3-4 minutes, but don’t allow all the tomato’s juice to cook off completely. Add the turkey and package of seasoning to the skillet, stir to mix and start breaking up turkey. Continue cooking and breaking up turkey periodically, until turkey is cooked through. Reduce heat to low and add cream cheese to the skillet. Stir gently until cream cheese it melted and incorporated. Stir in cilantro and lime zest.

Get the tray of peppers and turn peppers over, cut side up. Using a spoon, scoop turkey mixture into pepper halves. When all of the peppers are filled, top with shredded cheese. Return sheet pan with peppers to oven and bake for roughly 10 minutes. Done!

Turkey stuffed poblanos with a sprinkle of cilantro